Content

This unit describes food constituent’s context of whole foods and diets in terms of their chemical, physical and biological properties, occurrence, nutritional significance and reactivity during processing, risk from food pathogens and spoilage agents, food preservation methods and product development.

Assessment

Two written laboratory reports (1000 words each, 25% each) 50%

Examination (2 hours) 50%

Unit Fee Information

Student Contribution Rate*

Student Contribution Rate**

Fee rate - Domestic Students

Fee rate - International students

$1096

$1096

$3863

$3609

* Rate for all CSP students, except for those who commenced Education and Nursing units pre 2010** Rate for CSP students who commenced Education and Nursing units pre 2010Please note: Unit fees listed do not apply to Deakin Prime students.